Teej Recipes

Bring in the taste of Teej Festival for your family and yourself by preparing the most tempting Teej Recipes!! Here are a selected recipes to be prepared for Teej Festival and create some sweet memories of the festival for your dear ones.

Method of Preparation
1. Add sugar to the boiled water to prepare a sugar syrup of 1 thread consistency.
2. Take solidified ghee in a large bowl and rub it with ice cubes till it turns white.
3. Add milk, flour and 1 cup water. Mix together to make a smooth batter.
4. Dissolve some color in the water with kewra essence and to the batter. Add more water if required.
5. Batter should be very smooth and thin.
6. Take an aluminum cylinder or a long cylindrical container with height 12 inches and diameter 5-6 inches.
7. Fill half the container with ghee and heat.
8. When ghee is hot, take 50ml glass full of batter and pur it slowly in the centre of the ghee.
9. Allow foam to settle. Similarly, pour one more glassful in hole formed in the centre.
10. When foam settles again, loosen ghevar with an iron skewer inserted in the hole.
11. Place ghevar on the wire mesh to drain excessive oil.
12. Pour hot sugar syrup in the flat bottomed container to fit in ghevar.
13. Put ghevar in it and drain excessive syrup.
14. Cool it for a while, cover with silver foil.
15. Splash a few drops of saffromn milk and sprinkle some pistachios and almonds with cardomum powder.
16. Ghevar is ready to serve.

Vermicelli (Seviyan)

1. Heat ghee in a round vessel.
2. Put vermicelli in the vessel and cook till it turns brown.
3. Pour in the milk and stir over medium till it boils. Put in the raisins and almonds.
4. Continue cooking for 10-15 minutes.
5. Add whipping cream and stir it for a while.
6. Remove from heat and place it in the refrigerator when it cools.
7. Vermicelli is ready to serve.

1. Pressure cook rajma and urad dal.
2. Heat oil in a round vessel. Fry onions till it turns brown. Add ginger-garlic paste and fry.
3. Add rajma beans with all the masalas in the fried paste. Add some salt to it and blend it well.
4. Make a thick paste and pour over ghee and cream.
5. Prepare a dough with flour, ghee, curd, salt and little water.
6. Make out small soft balls from it and keep for one hour.
7. After that roast these balls till puffed. It should be golden outside and spongy inside.
8. Dip hot dumplings in dal and garnish the dal with coriander leaves and chillies. Serve hot.

Malpua

1. Boil the milk for 15-20 minutes till it reaches half the total quantity.
2. Mix maida and suji with milk, curd, jaggery and a pinch of salt in a big pan.
3. Beat the mixture for 5-7 minutres so that the mixture becomes light.
4. Heat 2 tablespoons of ghee in a pan.
5. Pour the mixture over it.
6. Cover the mixture and keep it in a warm place for 6-7 hours.
7. Now the mixture would have become fluffy. Stir it well and add a little water or milk if it becomes thick.
8. Add a pinch of soda and lime juice to it. Blend well.
9. Heat ghee in a round vessel and put 1 tablespoon of the ready batter into the smoky ghee. 10. Fry it to golden brown.
11. Take it out in a wired mesh to drain excess ghee.
12. Similarly, fry all malpuas.

Kheer-Puri

1. Boil milk for 15-20 minutes. Add rice to it.
2. Stir milk until it gets thick.
3. Keep it aside for few minutes. Allow the mixture to cool.
4. Add saffron and sugar to it and mix it well.
5. Garnish the mixture with elaichi and almonds when the sugar dissolves.

For Puri

1. Slowly add ¾ cup of water and a pinch of salt to whole wheat flour. Knead the mixture to a firm dough.
2. Divide the dough into small balls. Grease your palm with a few drops of oil and roll out int 6 inches rounds.
3. Heat the oil in a round vessel. Fry the round puri one at a a time. Hold them under the oil on one side till it puffs.
4. Take out the puri and drain excess oil.
5. Puris are ready to be served with Kheer.